Preparation

Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (not ends). Wrap cheese in plastic wrap and chill.

Bring water, salt, and 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 1 minute. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Season with salt and pepper and transfer to a bowl.

Fluff couscous with a fork and stir into vegetables, then season with salt and pepper.

Peel beet and cut half of beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl.

Whisk together vinegar, remaining 2 tablespoons oil, and salt and pepper to taste. Add 1/2 tablespoon dressing to beets and toss to coat.

Fill ramekin with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates.

Drape each couscous mound with 1 prosciutto slice (if using), then top with some of beets.

Cooks' note:
Couscous can be made 1 day ahead and chilled, covered. Bring to room temperature before stirring into vegetables.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

my notes

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Recent Review

This recipe is absolutely delicious as is, but I did make some minor modifications to suit my palate. I thought the amount of veg was a bit low, so I increased the amount to 1/2 a medium red onion, 1 small zucchini, 1 whole red bell pepper, and about 1/2 cup of frozen corn. I also added approximately 1/4 cup of toasted almond slivers to bring out the nuttiness of the couscous and add a crunchy texture. Like previous reviewers, I cooked my couscous in broth and omitted the salt. I served this along with some pickled beets I already had to make a very nice vegetarian main course. Will def make this again - and soon!